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Ingredients Edit

Directions Edit

  1. Preheat oven to 425° F.
  2. Halve or quarter potatoes lengthwise into bite-size pieces.
  3. Place them in a 13 x 9-inch gratin dish or shallow baking dish, and add garlic, oil and rosemary, and salt and pepper to taste.
  4. Sprinkle water or broth over potatoes, then spread evenly in dish.
  5. Cover a dish with the lid or foil, leaving a gap so steam can escape.
  6. Place a dish on center oven rack, and cook potatoes for 15 minutes.
  7. Remove the covering and stir potatoes.
  8. Bake, until they test done when pierced with a paring knife, about 15 minutes.
  9. Remove from oven, and sprinkle 1 teaspoon of balsamic vinegar over potatoes, stirring to coat. Serve hot.

Optional variation Edit

  1. Add 1 small onion, halved and thinly sliced, to the potatoes, and cook as directed.
  2. Serve hot. Top with the rosemary butter, if desired.

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